Fried Rice with Chicken and Vegetables
Elevate your weeknight dinner game with this flavorful Fried Rice with Chicken and Vegetables—a quick, satisfying dish that’s bursting with savory goodness. Featuring tender, golden-brown chicken, fragrant garlic, and a vibrant mix of peas, carrots, and green onions, all tossed with perfectly cooked white rice and a rich blend of soy sauce and sesame oil, this recipe is a crowd-pleaser. The addition of a scrambled egg brings traditional fried rice flair while keeping the dish hearty and nutritious. Ready in just 35 minutes, this one-pan wonder is perfect for busy families or meal prepping enthusiasts. Serve it hot for a restaurant-quality experience right at home! Keywords: fried rice, chicken fried rice, easy dinner recipe, one-pan meals, Asian-inspired cuisine, quick weeknight meals.
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Recipe Information
Ingredients
- 3 cups Cooked white rice
- 1 pound Boneless, skinless chicken breast
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 1 Large egg
- 1 cup Frozen peas and carrots
- 4 Green onions, sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by cooking the white rice if not using leftover rice. Allow it to cool completely for the best results.
Cut the chicken breast into bite-sized pieces and set them aside.
In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat and add the chicken pieces.
Season the chicken with a pinch of salt and black pepper, then stir-fry until golden brown and cooked through, about 5-7 minutes.
Remove the chicken from the wok and set it aside.
In the same wok, add the remaining tablespoon of vegetable oil and minced garlic cloves. Stir-fry the garlic for about 30 seconds until fragrant.
Crack the egg into the wok and scramble it until fully cooked.
Add the frozen peas and carrots to the wok and cook for about 2 minutes or until they are heated through.
Reduce the heat to medium and add the cooked rice to the vegetable mixture.
Pour the soy sauce and sesame oil over the rice, stirring well to combine everything.
Add the cooked chicken back into the wok and mix thoroughly until everything is evenly distributed.
Sprinkle sliced green onions over the fried rice and give it a final stir.
Taste and adjust seasoning with additional salt or soy sauce if necessary.
Serve the fried rice hot, garnished with extra green onions if desired.
Nutrition Facts
Calories |
1953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 23.3 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 4815 mg | 209% | |
| Total Carbohydrate | 165.5 g | 60% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 9.1 g | ||
| Protein | 170.8 g | 342% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 248 mg | 19% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2035 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
